A NOMVEX RECIPE
Golden vegetable couscous
Plant-based2 servings≈ 25 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Couscous160 g
- Courgette250 g
- Carrots150 g
- Cooked chickpeas200 g
- Olive oil20 ml
- Ground cumin2 g
- Water200 ml
Declared allergenic ingredients: cereals containing gluten. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Prepare the couscous with the water amount on its packet; 200 ml is a guide. Cover, then fluff.
Dice the vegetables. Cook in the oil for 12–15 minutes until tender.
Add rinsed chickpeas, cumin and a splash of water if needed. Heat for 3 minutes and serve with couscous.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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